Description
Classic Greek Eggplant Moussaka is a comforting and flavorful layered casserole featuring roasted eggplant, a rich spiced meat sauce, and creamy béchamel topping. This hearty dish is perfect for family dinners and embodies the essence of traditional Greek cuisine.
Ingredients
Scale
Eggplant:
- 2-3 Eggplant slices
- 2 tbsp Olive oil
- To taste Salt
- To taste Pepper
Meat Sauce:
- 500g Ground lamb or beef
- 1 Large onion, finely diced
- 2-3 Garlic cloves, minced
- ½ cup Red wine (optional)
- 400g Crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Ground cinnamon
- 1 tsp Dried oregano
- pinch Nutmeg
- Salt and pepper to taste
Béchamel Sauce:
- 1 tbsp Butter
- 2 tbsp All-purpose flour
- 2 cups Warm milk
- 2 Eggs
- pinch Nutmeg
- Salt to taste
Instructions
- Slice and Salt: Begin by slicing the eggplant evenly and generously salting it. Let it drain for 30 minutes; this helps remove any bitterness and excess moisture.
- Pat Dry: After draining, pat the eggplant slices dry completely with paper towels to ensure they roast beautifully without excess water.
- Brush with Oil: Gently brush both sides of the eggplant slices with olive oil. This step is essential for achieving a golden, caramelized finish during roasting.
- Roast Eggplant: Preheat your oven to 400°F (200°C). Roast the prepared eggplant on a baking sheet for about 20 minutes, or until they are golden and tender.
- Brown Meat: In a large skillet over medium-high heat, brown the ground lamb or beef until cooked through, about 5-7 minutes.
- Cook Onions & Garlic: Add finely diced onions and minced garlic to the skillet. Cook until softened and fragrant, stirring for about 3-4 minutes.
- Add Tomatoes & Spices: Stir in crushed tomatoes, tomato paste, ground cinnamon, dried oregano, nutmeg, salt, pepper, and optional red wine. Mix well to blend the flavors.
- Simmer Sauce: Allow the meat sauce to simmer uncovered for about 20 minutes, stirring occasionally until it thickens to a rich consistency.
- Make Roux: In a medium saucepan, melt butter, then whisk in flour. Cook until bubbly but not browned, about 1-2 minutes.
- Whisk in Milk: Gradually add warm milk while whisking constantly to avoid lumps. Continue stirring until béchamel thickens, about 5-7 minutes.
- Temper Eggs: In a separate bowl, gently whisk eggs. Slowly whisk a portion of hot béchamel into the eggs to temper, then return the mixture to the saucepan.
- Season Béchamel: Add a pinch of nutmeg and salt to the béchamel sauce. Avoid boiling to maintain smooth texture.
- Layer Eggplant: Spread half of the roasted eggplant slices evenly in a 9×13 inch baking dish.
- Add Meat Sauce: Pour the meat sauce evenly over the first eggplant layer and spread it thoroughly.
- Top with Eggplant: Layer the remaining eggplant slices over the meat sauce.
- Finish with Béchamel: Pour béchamel sauce over the top layer of eggplant, smoothing it for an even finish.
- Bake Moussaka: Bake at 350°F (175°C) for 45-50 minutes until the béchamel is golden brown and bubbling.
- Rest Before Serving: Let the moussaka rest for at least 15 minutes to allow layers to set for clean slicing.
Notes
- Sali​​ng the eggplant removes bitterness and prevents sogginess.
- Using lamb gives a traditional flavor, but beef can be substituted.
- Red wine enhances the meat sauce’s depth but is optional.
- Temper eggs carefully to avoid curdling the béchamel.
- Allow resting time after baking for best slicing results.
